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About 5 pounds leg of lamb, or shoulder, boned
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Juice of large lemon
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Salt and pepper
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6 tablespoons butter, melted
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1 clove garlic, crushed
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1 1/2 tablespoons onion, grated
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2 tablespoons parsley, chopped
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1/2 teaspoon ground ginger
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1 teaspoon paprika
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2 teaspoons Worcestershire sauce
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1 1/2 cups bread crumbs, toasted
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1 cup crushed pineapple, (reserve juice)
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Salt and pepper
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cayenne
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1 cup pineapple juice
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